1. Pour the butter, milk, and cocoa powder into a small milk pot, stir evenly while heating, and let it boil and set aside.
2. Add the caster sugar and egg whites and beat until dry and foamy.
3. Add the egg yolk and beat until the dripping egg batter can draw an "8" after lifting the whisk, and it won't be flattened immediately.
4. Sift in low-gluten flour and stir evenly.
5. Pour in the cocoa paste, stir quickly, and mix well.
6. The batter was evenly squeezed into the oiled paper mold.
7. Put it in the preheated oven, heat up and down at 160 degrees, bake the middle layer for about 20 minutes, and let it cool for later use.
8. Pour 15 grams of whipped cream into the milk pan, turn on a low heat and heat to a slight boiling state. After the heat is removed, cool to 50 degrees. Add the chocolate, stir evenly with a small spatula, set aside to cool down and set aside the chocolate ganache. Up.
9. Use an electric whisk to beat 100 grams of whipped cream to 8 and distribute. Pour in the cold chocolate ganache and mix well.
10. The chocolate cream is put in a piping bag with an eight-tooth piping mouth.
11. After the cocoa cake is completely cooled, squeeze a circle of chocolate cream on the surface one by one. Then use biscuits and colorful chocolate beans to make the shape, and finally use white light cream and black sesame seeds to decorate the eyes.
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